In this week’s news: Seafood guidance for kids and expectant mothers; the next iteration of futuristic faux food; and a reminder from Mark Bittman to just eat the real thing.

Pass the Salmon
This Tuesday, federal officials announced that they’re for the first time ever recommending a minimum of two weekly servings of low-mercury seafood (think salmon, shrimp, cod and light canned tuna) to children and pregnant or breast-feeding women. Back in 2004, the Food and Drug Administration and the Environmental Protection Agency had set an upper limit to these foods. And though this proposal, too, suggests an upper limit of three servings, the shift is noteworthy. According to a recent FDA analysis, one in five pregnant women in the United States currently eats little or no fish, and the new recommendation is said to reflect concern that these individuals are missing out. Indeed, a number of studies show that children born to women who eat fish have better cognitive development and higher IQs than those born to women who eat little to no fish. Still, the recommendation isn’t without controversy: Some environmental groups expressed concern that this will ultimately increase mercury consumption. One particular worry is packaged fish, especially tuna, from which Americans get approximately a third of their methyl mercury exposure. Interestingly, other groups fear that the measures don’t go far enough. Bottom line: Know where your fish is sourced, and also remember that while plenty of research suggests taking Omega-3 fatty acid supplements, there remains a wide variety of nutrients in fish worth tapping.

What can’t I eat now? That’s one of the first questions that pops into your mind when you find out you’re pregnant. Sure, you cut out the alcohol and avoid caffeine, but what about those foods that might have lurking bacteria? Here are some I skip to cut back the risks.